Lemon Sponge Cake (Egg Less)
This lemon flavoured cake is light, fluffy and comes with a lemony tang. The best part about it is that it is egg free and hence, is light in terms of calories too. You can enjoy the cake by itself or with a cup of afternoon coffee. Serve it to your kids and they will come back to you asking for more.
|Serves||Preparation Time||Cooking Time|
|15 People||10-15 Minutes||35-40 Minutes|
- 1 & 1/2 cup maida
- 3/4 cup sugar, powdered
- 11/2 tsp baking powder
- 3/4 tsp baking soda
- 3 tbsp lemon juice
- 2 tsp grated rind of lemon
- 1 cup thick curd
- 1/2 cup butter
- 1/2 cup water, use as required
Preheat oven to 180 C. Grease a 9 inch square cake tin with butter and dust it with flour. Tap to shake off the extra flour. Set aside.
In a large bowl, sift maida, baking soda and baking powder. In another bowl, add butter and sugar till light and fluffy.
Now add the curd and lemon rind and whisk well.
Add the flour mixture in the liquid mixture and add water as needed to form a dropping consistency batter. Add the lemon juice and whisk once more.
Pour the batter into the greased tin and bake at 180 degree celsius for 35-40 minutes.
When done take it out of the oven and let it cool for 10 minutes beforetaking it out of the tin.
Dust icing sugar over it. Slice, eat and enjoy!